This is a recipe that was inspired by a Pineapple Rice dish that I recently found featured on the fabulous 101 Cookbooks blog. I took Heidi’s recipe and adapted it to what I had on-hand at the time when I first made this a few weeks ago. It came out so well, that I thought I’d reproduce (and document) it for all of you.
Fried rice is absolutely one of those everything but the kitchen sink dishes, that lends itself well to any leftovers you have laying about. You will find some combinations you like better than others, but as long as you start with a few cups of cold, cooked rice, and the makings of a tasty dressing, almost anything else you throw into the mix is sure to yield a satisfying meal.
Arthas put in some time working on his knife skills to pull this meal together, tailing and cutting the shrimp, mincing the garlic, and prepping the clementines. This is one of those meals that is really all about prep, so if you have the space in your kitchen, pull a few of the kids into duty to speed along the slicing, dicing, and mincing process. Once your “mise” is ready, only about five minutes of high heat stand between you and a healthy, delicious meal.
Enjoy!
Ingredients
- 1/4 cup mild olive oil, or sunflower oil
- 2 teaspoons toasted sesame oil
- 1/8 cup orange juice
- 1/8 cup lemon juice
- 2 tablespoons soy sauce
- 1/4 teaspoon red pepper flakes
- 2 teaspoons freshly grated ginger
- 2 garlic cloves, finely minced
- pinch of kosher salt
- 2 cups cooked brown long grain rice, cold from the fridge
- 24 large, cooked, peeled and de-veined shrimp, cut into thirds
- 4 cups baby spinach leaves
- 2 ears of corn, kernels stripped from the cob
- 3 clementines, each segment cut in half cross-wise
- 1 shallot, finely minced
- 2 scallions, thinly sliced, white and light green parts only
- 1 cup roasted, salted cashews, roughly chopped
- 1 small chile, seeded and finely minced
- 3 eggs, scrambled, cooked into a thin omelette, and cubed.
- Fresh Cilantro
Instructions
- Make the dressing by whisking the first nine ingredients together in a bowl, set aside.
- Whisk the eggs with a little salt and pepper, and pour into a pre-heated small non-stick skillet. Cook on low-medium heat, undisturbed, until totally set. Flip briefly if you wish before slipping the omelette onto a cutting board to cool. Cut into cubes and reserve.
- In a large skillet or wok, heat 1 tablespoon high-heat canola oil to almost smoking.
- Add the corn kernels and cook for 1 minute.
- Add the shallot, chile, rice, scallions, shrimp, and half the dressing, and cook till heated through.
- Add the spinach, cooked egg, clementines, and cashews, and cook until the spinach wilts.
- Taste for seasoning, adding more dressing if required.
- Serve immediately, topped with freshly minced cilantro.